Step into your kitchen right now and turn the oven to BAKE. Does it automatically set the temperature to 350° (176.67C)? Why do appliance manufacturers preset their ovens to that temperature?
Well, it’s all about chemistry. Known as the Maillard Reaction, it’s a process that creates a browning effect and gives flavor to our foods. When amino acids and sugars get together, it’s a match made in cooking heaven. It was named for the chemist Louis Camille Maillard.
His discovery was made in 1912 while he was studying proteins and how they synthesize. The process is responsible for the way food smells when it’s fried, grilled, or baked. That distinct aroma you smell that wets your appetite, is the process taking place. The Maillard reaction also differentiates taste profiles when various cooking methods are used such as boiling, roasting, or steaming. It was studied and co-opted by the culinary industry as a term to describe what happens to food.
During the process, molecules production and movement skyrocket when something’s getting cooked up, and it seems that 350° is the sweet spot to unleash the succulence in just about any food.
Many recipes call for the oven to be heated to 350°; this is to ensure even heating and to avoid burning. It’s considered to be a moderate temperature for an oven. To avoid burning your food is the real importance of the Maillard reaction.
My grandmother, Pauline Starzinger Brundage had two stoves in her kitchen; A 1920’s electric range with oven and a wood burning stove. She used the electric range for storage of pots and pans. I remember, as a child sitting in her kitchen when she was cooking. She always had a pot of coffee and pot of water on the wood burning stove, one for drinking and the other for moisture. One day, I saw her put a piece of paper in the oven. I asked her why she did that. She told me that the time it took to brown and curl the edges told her if it was at the proper cooking temperature. She could never get used to turning a dial to get to that right temperature. Thanks to technology, we don’t have to take those steps anymore and 350° became the standard through new technology. However, it’s still possible that our ovens need to be tested for hot spots and accuracy.
The Maillard reaction doesn’t just take place in ovens. Foods cooked in skillets or on the grill undergo the same process when water starts to evaporate from their surfaces. Flavors and aromas are unlocked!
Don’t get this process confused with caramelization which involves only the breakdown of sugars. It’s the presence of proteins (and carbs) combined with sugars that cause the Maillard reaction.
Bakers, roasters, all-around chef taste-makers, and BBQ Masters have learned how to manipulate the Maillard reaction while executing their favorite dishes. They sometimes combine cooking methods or fiddle with the temperature until their desired effect is achieved – either slowly or quickly.
Keep in mind that 350° isn’t a hard-set rule for ovens when it comes to baked treats. Breads, muffins, and some pastries rise and brown better when the temperature is set higher. What should you do? Pay attention to your recipe instructions and preheat at the proper temperature. While 350° is safe, you may be disappointed if you bake everything at that level.
You also may notice that your cake box tells you which temp to use if you’re using dark pans versus shiny pans. Heat is distributed quickly in darker pans so beware when baking and keep an eye out for the Maillard reaction.
Did you know about the Maillard reaction? Do you have any tips on how to trigger it like a chef? What lessons have you learned about 350°?
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